S’mores Donuts have a graham cracker crust, chocolate-baked donut base that is packed full of chocolate and mini marshmallows, and a silky chocolate ganache glaze.
Why Are Baked Donuts Better Than Fried Donuts?
- They are so easy to make. Baked donuts are so easy to throw together for a fun snack or a delicious breakfast treat.
- They are quick. From the time you gather all of your ingredients until you are eating these delicious cinnamon sugar donuts is less than thirty minutes.
- Baked donuts are healthier than fried donuts. You skip all of the oil, making these donuts better for you!
- No rising time needed. These donuts are made without yeast, so you don’t have to wait around for them to rise.
Tips for Making Baked Donuts:
- Use a silicone mold. There a million donut molds out there, but I prefer silicone molds by a long shot. They make it so easy to remove the donuts after baking.
- Don’t overmix. If you want tender and fluffy donuts make sure you only mix as much as you need to. Overmixing the batter will make the baked donuts tough.
- Use a piping bag to fill your mold. This is not necessary, but it will give your donuts a much cleaner looked and it’s easier to fill the molds this way.
- Oil the donut mold. A must! Oiling the mold will make it much easier to remove the donuts and clean the molds.
Ingredients for S’mores Donuts:
Ingredients for Graham Cracker Crust:
- Graham Crackers. You will need to crush the graham crackers.
- Granulated Sugar. This will add a bit of sweetness to the crust.
- Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
Ingredients for Baked S’mores Donuts:
- All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Light brown sugar. Brown sugar adds flavor and a softer texture to the final product.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Baking powder. Baking powder will help the baked donuts to rise.
- Ground Cinnamon. This will add flavor to the baked donuts.
- Full-fat sour cream. Sour cream will make the donuts extra moist and fluffy. You can use unflavored yogurt if you don’t have sour cream on hand
- Unsalted butter. See above note.
- Egg. It will be easier to incorporate the eggs into the batter if they are at room temperature.
- Chocolate, chopped, or chocolate chips. I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips.
- Mini Marshmallows. You can cut regular sized marshmallows down if you don’t have mini marshmallows on hand.
Ingredients for chocolate ganache glaze:
- Chocolate. I prefer semi-sweet chocolate, but you can use whatever you prefer.
- Heavy Cream. This will melt down our chocolate and make it extra creamy.
How to make S’mores Donuts
GRAHAM CRACKER CRUST
STEP 1: Preheat your oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.
STEP 2: In a small bowl combine the crushed graham crackers, granulated sugar, and melted butter. Mix until well combined. Sprinkle about half of the mixture into the bottom of the donut molds. Set aside.
BAKED S’MORES DONUTS
STEP 2: In a separate bowl mix the wet ingredients.
STEP 3: Gently fold the wet ingredients into the dry ingredients until they are almost combined. Be careful not to overmix.
STEP 4: Fold in the chocolate and mini marshmallows until just combined. The batter will be thick.
STEP 4: Spoon or pipe the batter into your molds and fill them up about 3/4 of the way to the top. Sprinkle the rest of the graham cracker mixture on top of the S’more Donuts.
STEP 6: Place your donuts in the pre-heated oven. They usually take about 15-17 minutes to bake, but I started checking them around 10 minutes to see if the pan needs to be turned. You’ll know they are finished when you lightly press on a donut and it springs back.
STEP 7: Remove from the oven and let the baked s’mores donuts cool in the molds until cool enough to remove. Then cool the donuts completely before glazing.
CHOCOLATE GANACHE GLAZE
STEP 1: In a small saucepan heat the heavy cream over low heat until lightly boiling.
STEP 2: Remove the pan from heat and add the chocolate chips. Allow to sit for five minutes.
STEP 3: Use a whisk to slowly stir the mixture together until everything is melted and fully incorporated.
STEP 4: Dip the top of each donut into the ganache.
Can I make baked donuts ahead of time?
I WOULDN’T RECOMMEND IT. Donuts are best eaten the same day that they are made.
You can, however, make the batter ahead of time, refrigerate it or freeze it (depending on how far ahead of time you are making the donut batter), and then bake the donuts when you are ready to eat them.
More Donut Recipes
- Chocolate Mini Donuts– These bite-sized donuts are soft, rich, and made with cinnamon toast crunch cereal!
- Chai Spiced Apple Cider Donuts– These apple cider donuts are made even more delicious with chai spice.
- Lemon Curd Cake Donuts– These donuts are filled with lemon curd and topped with a cream cheese glaze.
- Honey Donuts– Soft donuts made with a bit of honey, making them the perfect donut for any topping!
More Donut Recipes from Kitchen 335
- Cinnamon Sugar Donuts– fluffy baked cinnamon donut base and are rolled in cinnamon sugar for a simple but delicious donut.
- Banana Baked Donuts– moist baked banana donuts topped with a thick brown butter icing.
- Brown Butter Donuts– fluffy brown butter donut base dipped in a simple vanilla glaze.
- Churro Donuts– fluffy baked donuts are rolled in cinnamon sugar and topped with dulce de leche.
Disclosure: This post may contain affiliate links, meaning, at no extra cost to you, I may earn a commission if you click a link and buy something.
Like this post? Visit my Recipe page to see more like it!
For Graham Cracker Crust:
- 4 sheets graham crackers crushed
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter melted
For Baked S'mores Donuts:
- 1 cup (120 grams) all-purpose flour
- 1/2 cup (107 grams) brown sugar packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cocoa powder
- 1/2 cup (113 grams) sour cream
- 2 1/2 tablespoons unsalted butter melted
- 1 large egg
- 1/2 cup (85 grams) chocolate chopped or chocolate chips
- 1/2 cup (21 grams) mini marshmallows
For Chocolate Ganache:
- 1/4 cup (56 grams) heavy cream
- 1/3 cup (56 grams) chocolate
For Graham Cracker Crust:
- Preheat oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.
- In a small bowl combine the crushed graham crackers, granulated sugar, and melted butter. Mix until well combined.
- Sprinkle about half of the mixture into the bottom of the donut molds. Set aside.
For Baked S'mores Donuts:
- In a medium-sized bowl whisk together the flour, light brown sugar, salt, baking powder, and cocoa powder.
- In a separate bowl mix the sour cream, melted butter, and egg. Gently fold the wet ingredients into the dry ingredients. Mix until almost combined.
- Fold In the chocolate and mini marshmallows. Mix until just combined. The batter will be thick
- Spoon or pipe the batter into the donut pan and place the donut pan on a cookie sheet. Sprinkle the remaining crust mixture on the top of the batter.
- Put the donuts into the pre-heated oven and bake for 15-17 minutes or until they spring back when lightly pressed.
- Remove from oven allow and allow to cool in the pan for 10 minutes and then remove and allow to cool fully.
For Chocolate Ganache:
- In a small saucepan heat the heavy cream over low heat until lightly boiling.
- Remove the pan from heat and add the chocolate chips. Allow to sit for five minutes.
- Use a whisk to slowly stir the mixture together until everything is melted and fully incorporated.
- Dip the top of each donut into the ganache.